Coacervate complexes, methods and food products

a technology of coacervate complex and coacervate, which is applied in the field of coacervate complex, methods and food products, can solve the problems of insufficient stability of hydrophobic substances in intended food, insufficient protection against hydrolysis and and insufficient stability of commercially available fish oils in all food contexts, etc., to achieve the effect of reducing or eliminating the oxidation of hydrophobic substances and the negative organolepti

Inactive Publication Date: 2013-01-03
PEPSICO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0005]A first aspect of the invention is directed to edible delivery systems for hydrophobic substances, which delivery systems may be incorporated into food products, such as, for example, an acidic beverage, dairy, or juice product. The delivery systems comprise a hydrophobic substance (which should be understood to comprise essentially only one or a combination of substances) encapsulated in complex coacervates. The complex coacervates are formed by combining a solution of anionic polymer with the hydrophobic substance to form an emulsion, and subsequently adding a cationic polymer to form complex coacervates. Water soluble antioxidant is adde

Problems solved by technology

In some cases the hydrophobic substance does not have an acceptable taste or taste profile or is not sufficiently stable in the intended food, e.g., in an acidic environment.
They may not, however, provide adequate protection against hydrolysis and oxidation of the hydrophobic substance.
Commercially available fish oils can be high in omega-3 fatty acids, and in some cases are “encapsulated,” but these commercially available fish oils have not proven adequately stable in all food contexts, e.g., physically or taste-stable in acidic beverage products.
This can result in nega

Method used

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  • Coacervate complexes, methods and food products

Examples

Experimental program
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example 1

[0056]To 225 g gum arabic solution (20%) 2 g vitamin C was added. Fish oil 15 g (30% EPA / DHA) was added and emulsified at 10-25° C. under high shear mixing to form an oil-in-water emulsion. Subsequently, 60 g solution of β-lactoglobulin (20%) was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed for 2 minutes and then homogenized by 1-2 pass under 3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (w / w) listed below to make an isotonic beverage containing omega-3 fish oil. The pH was about 2.9. The pH range of the resultant isotonic beverage may be about 2.5-4.5.

TABLE 1AmountIngredient(% by wt.)Water95.59%Dry Sucrose 1.96%Salt Blend 0.11%Citric Acid 0.27%Mango Flavor0.100%Yellow #6 Color 10% solution0.060%Coacervate Emulsion 0.89%Reb A0.015%Vitamin C (Ascorbic Acid)0.105%Erythritol 0.90%Total100.000% 

example 2

[0057]To 225 g gum arabic solution (20%) 1.5 g vitamin C was added. Fish oil 15 g (22% EPA / DHA) containing dissolved 9 g sucrose ester (SAIB-MCT) was added and emulsified at 10-25° C. under high shear mixing to form an oil-in-water emulsion. Subsequently, 60 g solution of beta-lactoglobulin (5%) was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed for 2 minutes and then homogenized by 1-2 pass under 3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (w / w) listed below to make an isotonic beverage containing omega-3 fish oil. The pH was about 2.9. The pH range of the resultant isotonic beverage may be about 2.5-4.5.

TABLE 2AmountIngredient(% by wt.)Water95.23%Dry Sucrose 1.96%Salt Blend 0.11%Citric Acid 0.27%Mango Flavor0.100%Yellow #6 Color 10% solution0.060%Coacervate Emulsion 1.24%Reb A0.015%Vitamin C (Ascorbic Acid)0.105%Erythrit...

example 3

[0058]To 225 g gum arabic solution (20%) 2 g vitamin C was added. Fish oil 15 g (22% EPA / DHA) containing dissolved 10 g sucrose ester (SAIB-MCT) was added and emulsified at 10-25° C. under high shear mixing to form an oil-in-water emulsion. Subsequently, 60 g solution of beta-lactoglobulin (11%) was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed for 2 minutes and then homogenized by 1-2 pass under 3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (w / w) listed below to make an isotonic beverage containing omega-3 fish oil. The pH was about 2.9. The pH range of the resultant isotonic beverage may be about 2.5-4.5.

TABLE 3AmountIngredient(% by wt.)Water95.23%Dry Sucrose 1.96%Salt Blend 0.11%Citric Acid 0.27%Mango Flavor0.100%Yellow #6 Color 10% solution0.060%Coacervate Emulsion 1.24%Reb A0.015%Vitamin C (Ascorbic Acid)0.105%Erythrit...

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Abstract

Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to the field of food products and protecting an edible hydrophobic substance from hydrolysis and oxidation in a food product, more particularly to complex coacervates containing hydrophobic substances and to food products comprising such complex coacervates.BACKGROUND OF THE INVENTION[0002]Certain hydrophobic substances are desirable as ingredients in food products, such as in, for example, beverages. In some cases the hydrophobic substance does not have an acceptable taste or taste profile or is not sufficiently stable in the intended food, e.g., in an acidic environment. Examples of such hydrophobic substances include omega-3 fatty acids, water-insoluble flavorants, water-insoluble vitamins, etc. Certain hydrophobic substances have been discovered to have beneficial health effects. For example, omega-3 fatty acids form an important part of the human diet. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA),...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L2/42A23L1/302A23L1/305A23L1/22A23L2/40A23L1/053A23L1/035C11B5/00A23L1/222A23L27/00A23L27/12A23L29/10A23L29/20A23L29/25A23L33/15A23L33/155
CPCA23L1/302B01J13/10A23L1/3006A23L2/52A23L1/0029A23L1/22016A23V2200/00A23V2200/224A23V2250/1868A23V2250/187A23V2250/1882A23V2250/5028A23V2250/54244A23L27/72A23L33/115A23L33/15A23P10/30A23V2002/00
Inventor ZHANG, NAIJIEMUTILANGI, WILLIAM
Owner PEPSICO INC
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